zucchini-squash parmesan casserole
(1 RATING)
Great summer-time veggie! Especially if you grow in your own garden! Mmmm!
No Image
prep time
25 Min
cook time
50 Min
method
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yield
8 serving(s)
Ingredients
- 1 - zucchini, sliced
- 1 - yellow squash, sliced
- 5 tablespoons garlic powder
- 5 tablespoons onion powder
- 4 tablespoons olive oil, extra virgin
- 1 jar marinara sauce
- 1 small onion, sliced
- 1 can stewed tomatoes
- 1 cup parmigiano-reggiano, grated
- 1 cup monterey jack cheese, shredded
- 1 cup gouda cheese, smoked, shredded
How To Make zucchini-squash parmesan casserole
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Step 1Preheat oven to 400 degrees F.
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Step 2In a large skillet add the olive oil, turn the burner on medium-low. In a large bowl, add the zucchini, squash & seasoning & toss to coat. Saute the zucchini & squash on each side until brown, about 2 minutes each side. Drain on paper towel.
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Step 3Lightly spray a 9" pie plate (or baking dish). Add some sauce to bottom of pie plate. Add some zucchini, squash, stewed tomatoes, onion & sprinkle the monterey jack cheese on top. Add some more zucchini, squash, stewed tomatoes, onion, sauce & then a cup of parmesan cheese. Top with the last bit of zucchini, squash, sauce on top.
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Step 4Place in over for 45 minutes. Add the shredded smoked gouda cheese to top & bake for another 5 minutes. Enjoy!
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